Description
This Mushroom and Spinach Frittata is a wholesome, savory egg dish packed with sautéed mushrooms, fresh spinach, zucchini, and optional cheese. Perfect for breakfast, brunch, or a light dinner, this recipe combines the earthiness of mushrooms with vibrant vegetables and a hint of garlic. Cooked first on the stovetop and finished under the broiler for a golden top, the frittata is easy to prepare and customizable with your favorite cheese and garnishes.
Ingredients
Scale
Vegetables
- 1 cup mushrooms (cremini or portobello, sliced)
- 1 cup spinach (fresh, or frozen and thawed/drained)
- 1 medium zucchini, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Egg Mixture
- 6 large eggs
- Salt and pepper, to taste
- ½ cup shredded cheese (cheddar, mozzarella, or goat cheese; optional)
- A pinch of red pepper flakes (optional)
Other
- 1 tablespoon olive oil
- Optional garnishes: fresh parsley or chives, sour cream or Greek yogurt
Instructions
- Prep Your Ingredients: Thinly slice the zucchini, finely chop the onion, clean and slice the mushrooms, prepare the spinach by rinsing fresh or thawing frozen and draining excess moisture, and mince the garlic.
- Sauté the Vegetables: Heat an oven-safe skillet over medium heat and add olive oil. Sauté the chopped onion for 2 to 3 minutes until translucent. Add minced garlic and cook for an additional 1 minute until fragrant. Stir in the mushrooms and cook for about 5 minutes until they turn golden brown. Add the zucchini slices and sauté for 3 to 4 minutes. Finally, add the spinach and cook just until it wilts. Season the vegetables with salt, pepper, and optional red pepper flakes to taste.
- Whisk the Eggs: In a mixing bowl, crack the eggs and whisk until frothy. Add a pinch of salt and pepper. If using cheese, stir in half of the shredded cheese into the eggs for extra flavor and meltiness.
- Combine Eggs and Vegetables: Spread the sautéed vegetables evenly in the skillet. Pour the whisked egg mixture over the vegetables, gently stirring once to combine. Sprinkle the remaining shredded cheese on top evenly.
- Cook and Bake: Reduce the heat to low and cook on the stovetop for 3 to 4 minutes until the bottom starts to set. Meanwhile, preheat the oven’s broiler. Transfer the skillet to the oven and broil for 5 to 7 minutes until the top of the frittata is golden and the eggs are fully set. If you do not have a broiler, bake the frittata at 350°F (175°C) for 10 to 12 minutes until fully cooked.
- Serve and Enjoy: Remove the frittata from the oven and let it cool for a few minutes. Use a spatula to loosen the edges, then slide it onto a cutting board. Slice into wedges and garnish with fresh herbs like parsley or chives, and optionally add a dollop of sour cream or Greek yogurt before serving.
Notes
- Use an oven-safe skillet to transition from stovetop to broiler/baking step safely.
- Frozen spinach must be thawed and excess water squeezed out to avoid a watery frittata.
- Cheese is optional but adds richness; use your preferred type or omit for dairy-free.
- If you don’t have a broiler, baking at 350°F (175°C) is an excellent alternative.
- Adjust red pepper flakes according to your heat preference or omit for no spice.
- Leftovers can be refrigerated and reheated gently for a quick meal.
